1/2 c. chopped pecans or walnuts (I did not add these); fold in if using

When I bake, I weigh my ingredients using my trusty kitchen scale. Therefore, I convert the above measurements to ounces and/or grams. I'm an accountant...what can I say???

Recipe states 33-38 minute baking time, warning to watch closely so as not to over-bake. My brownies baked longer, but I was not baking in my home oven. You want them to be soft and gooey, but not raw in the middle.

Cool well; cut into small squares - these are very rich!; consume crumbs and broken pieces of the brownies; enjoy!

UPDATE:

These brownies were baked, cut, wrapped, and frozen at the beach in FL. A few days later, they were driven home to TN via AL & MS. They were then refrigerated. And today, ten days later, they are still delicious. The outside edge of each small brownie square is crusty, crunchy. And the inside of each square is still lush and gooey and full of delicious chocolate goodness.

About Me

food photographer, office manager, weekend baker
At any time, I'm probably reading three books...one for fun, one about cooking, and one photography book.
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